I rarely go to burger places but when I do or to Subway. Popeye's etc it's always with a coupon. No exceptions. And when buying meat it's always when it's on sale. I'll buy several and freeze them.

Right now with Easter coming hams are on sale so I got a half ham, about 7 lbs for $1.39/lb and a lot of it will be be sliced for future sandwiches or breakfast, wrapped in 3 or 4 day amounts and frozen. I buy chicken leg quarters in ten pound bags when they're on sale for about .79/lb. Sometimes I'll grill half of them and freeze those or just separate the quarters and wrap them in various configurations, usually two thighs or four drums per pack. If I decide to debone the thighs before wrapping, I'll make stock out of the bones.

BTW, what did you spend $100 on that amounted to "nothing?

worth1 wrote: ↑Wed Feb 26, 2025 11:52 am Americans have gotten really picky about what they eat.
Then they call people that do eat this stuff derogatory names.
Armadillo is really good eating.
Better than chicken.
I stopped eating them when I heard they carried leprosy.
Squirrel is good and something everyone ate.
Rabbit too
I've also eaten raccoon groundhog soft shell turtle and opossum.
Young raccoon is really good BBQed.
Now some people won't eat chicken with a bone in it.

Smoked until tender and then BBQ'd young groundhog and poke greens is a springtime favorite of mine!

I love young ground hog and poke greens.
Been years since I've eaten any.

I had a poke plant growing were I used to live.
I fertilized it and kept it watered.
It grew up past the second story window at least 15 feet tall and more like a three.
The roots of this plant grow deep into the soil and come back every year.
We used to fill up sacks full of poke greens every spring.
It's the ultimate green vegetable.
Nothing compares yet it's listed as a poisonous plant.
Thank God my dear departed wife got to eat it before she passed away.
That and home grown strawberries.

worth1 wrote: ↑Fri Apr 11, 2025 7:19 pm I had a poke plant growing were I used to live.
I fertilized it and kept it watered.
It grew up past the second story window at least 15 feet tall and more like a three.
The roots of this plant grow deep into the soil and come back every year.
We used to fill up sacks full of poke greens every spring.
It's the ultimate green vegetable.
Nothing compares yet it's listed as a poisonous plant.
Thank God my dear departed wife got to eat it before she passed away.
That and home grown strawberries.

Exactly right, it's the ultimate green veggie!

Oddly, poke sallet is one of the greens I don't care for much, but many do like it. We prefer some milder greens and love eating game, especially under utilized game.

Danny wrote: ↑Mon Apr 14, 2025 10:55 pm Oddly, poke sallet is one of the greens I don't care for much, but many do like it. We prefer some milder greens and love eating game, especially under utilized game.

It can be pretty strong if cut too late and it'll burn your mouth.
The old timers called it spring cleaning too.
We had a dog that ate the berries.

I looked into pokeweed years ago, but when I discovered that it could possibly be poisonous to humans, I figured that with all those Asian greens I grow, why take a chance? However, I thought about growing some for some pests, that it's always possibly poisonous to, but I never tried it.

I need a flavor description for the groundhog that's a new one for me. Does it taste like how you cook it?

leftylogan wrote: ↑Tue Apr 15, 2025 7:03 pm I need a flavor description for the groundhog that's a new one for me. Does it taste like how you cook it?

Chicken thighs crossed with roast beef.

I'm going to try fish sauce to see if I like it.
https://www.heb.com/product-detail/red- ... oz/1549822

Fermented anchovies.

It's like the ancient roman sauce called garum.

Long time ago, I learned that pigs just LOVE poke weed. Right up there with watermelon, Ha, never had any growing in their pasture as they'd root it up and even eat the tap root. If we wanted to catch up the pigs out of the pasture without any fooling around ( pigs are smart and sometimes cantankerous) , I'd cut a bunch from around and put it in the hog pen away from the gate. Open the gate and call them, waving a stalk or two and saying "poke salat". One or two would look up and start walking along, then more, then the grunting and squealing started as they all picked up speed on those fat little legs, just fussing at each other as they worried that someone else would get more than them !!

Lots easier to work WITH pigs than at them.

worth1 wrote: ↑Thu Apr 17, 2025 12:42 pm I'm going to try fish sauce to see if I like it.
https://www.heb.com/product-detail/red- ... oz/1549822

Fermented anchovies.

Are you going to try making it yourself? I couldn't imagine that you haven't bought it before, with all the things I've seen in your recipes.

The Red Boat is one of the best brands, IMO, and the best one I can find locally. Another, that I can only find online, is Tiparos Gold, but way back, when I first started obsessing over Thai food, and the local Asian markets were my only source, Tiparos regular was the best I found. Many of them were so bad I threw them out! And only buy natural brands - "fish, salt" given as ingredients.

pepperhead212 wrote: ↑Thu Apr 17, 2025 5:36 pm

worth1 wrote: ↑Thu Apr 17, 2025 12:42 pm I'm going to try fish sauce to see if I like it.
https://www.heb.com/product-detail/red- ... oz/1549822

Fermented anchovies.

Are you going to try making it yourself? I couldn't imagine that you haven't bought it before, with all the things I've seen in your recipes.

The Red Boat is one of the best brands, IMO, and the best one I can find locally. Another, that I can only find online, is Tiparos Gold, but way back, when I first started obsessing over Thai food, and the local Asian markets were my only source, Tiparos regular was the best I found. Many of them were so bad I threw them out! And only buy natural brands - "fish, salt" given as ingredients.

I've wanted to try it but kept forgetting to look for it.
No way am I going to try and make it myself.
I hear the smell is horrible at first.

I use a lot of anchovies in soups stews and sauces. Love good ones right out of the can, Cento rolled anchovies are one of my favorites for eating straight out of the can.

Uncle_Feist wrote: ↑Thu Apr 17, 2025 6:59 pm I use a lot of anchovies in soups stews and sauces. Love good ones right out of the can, Cento rolled anchovies are one of my favorites for eating straight out of the can.

Make your own garum.
I love this guy.


Cooking with garum.

They put in a Carl's Jr in Bastrop s few years ago.
I never went.
Me being ignorant of the place my wife and I walked in and I walked out.
Just another fast food joint.
I noticed it wasn't the the other day and I looked it up.
Permanently closed

I looked at reviews.
They were horrible.
Bad service dirty floors dirty tables you name it.
Reminded of a restaurant they had in the Killeen area years ago.
They served great country style food but there was a roach super highway along the walls.
These nasty things were everywhere
Killeen Texas was known as the roach capital of Texas back then.

Upton inspection I've discovered o have over 5 pounds of chili powder in stock of various kinds.
Mostly fiesta brand.

I just bought about a half pound of Smokey honey habanero seasoning from the bulk spice section at HEB.
The stuff is fantastic and I can actually taste the smoke.

Next I finally got around to buying some fish sauce.
Two different brands.
Red Boat and Kim Dee.
Kim Dee is a product of Thailand.
Red Boat is a product of Vietnam.
The Kim Dee has a bit of sugar added and fermented 18 months.
Red Boat is 100% anchovies and salt.
Red Boat is darker in color fermented for 12 months.
They have a slightly different taste but both are good.
Very salty.
It's amazing that there isn't really any fish taste to it.
They also started selling my favorite soy sauce.
Pearl River bridge Superior Dark soy sauce made in China.
An Asian lady and my self reached for it at the same time.